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Raw milk washed rind cheese

PressuredLeaf

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I’m lucky enough to live near Lancaster pa, where some of the local Amish raise a very cool breed of dairy cow called “Dutch belted”, I call them Oreo cows. Anyway they pasture raise all of their cows, and the resulting milk is excellent for cheese. This specific breed has very small fat globules, which tend to stay suspended very well.

Anyhoo I decided to make some cheese this past week. I’m aiming for a semi soft washed rind cheese with a good tang.

Here is the recipe I used:

2 gal of raw milk
1/32nd Tsp thermophilic starter
1/64 geotrichum candidum
1/64 brevibacterium linens
2ml rennet
2 tsp kosher salt

Heat the milk to 98f in a large pot. Once temp is reached, add the cultures and allow to hydrate on the surface for a few minutes. Stir in the cultures and allow to ferment for 60-90 minutes. After fermenting add 2ml of rennet in 1/4 cup of water and gently stir in. Allow the curd to set for 60-90 minutes. Once a firm curd is achieved, cut the curd into ~3/4” cubes. Allow the cubes to heal for 15 minutes. With stirring gently bring the curds up to 104f over 30 minutes. They now small curds are poured into two molds to drain. The crude cheeses are carefully flipped twice in the first hour, and one every 4 hours following the initial flips. The cheeses are left to drain overnight, and they next day each cheese is dosed with about a tsp of salt. As the salt is absorbed the cheeses are allowed to surface dry on a clean cutting board overnight. The next day the young cheeses are transferred to a mini fridge set at 55f to ripen for the next few weeks. They will be washed with 3% bring every 3 days during the maturation.
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PressuredLeaf

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So the cheeses are about 10 days old (from the point of being put in the cheese cave). At this point they are starting to get some character. A definite rind is begging to form and the while mold growing aggressively. I have been forced to wash with brine every two days to tame the mold. Although the b linens is not yet visible, the aroma of washed rind cheese is becoming more apparent.

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PressuredLeaf

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Alrighty, so it’s been about a month since starting. Both the cheeses have a very nice bloom, and they are softening rather nicely. They stink to high heaven, every time I take them out to wash, the area smells like someone ripped one. -Not exactly appetizing to the uninitiated!

Today I wrapped the cheeses in special 2 ply cheese plastic. These sheets are designed to allow gas an moisture exchange without drying out the cheese. The newly wrapped cheeses will now sit in the regular fridge for another week or so, until I decide to try one.

I’ve also got two small blue style cheeses and a large Raclette style cheese going, but I’ll save those for another thread.
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GreenDragon

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Those look great! My wife is also a home cheese maker, and she pulled out one of her cheeses yesterday from her cheese cave (mini-fridge). Was a 1 year old Jarlsberg - Yummy! She had a run for a few months where all her cheeses turned out very bitter. We finally tracked it down to the brand of rennet she was using. All better now. :)

"Blessed are the cheese-makers" - The Curd Nerd

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PressuredLeaf

Well-Known Member
Joined
May 20, 2018
Messages
207
Points
93
Location
Arizona
Those look great! My wife is also a home cheese maker, and she pulled out one of her cheeses yesterday from her cheese cave (mini-fridge). Was a 1 year old Jarlsberg - Yummy! She had a run for a few months where all her cheeses turned out very bitter. We finally tracked it down to the brand of rennet she was using. All better now. :)

"Blessed are the cheese-makers" - The Curd Nerd

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That looks delicious! Great restraint on waiting a whole year.

I've never had bitterness fortunately, but I've read it can show up if there isn't enough salt too. Good thing she was able to solve the issue. I have some other cheeses I should post about, but I'm super lazy.
 
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